Roasted Red Pepper Enchiladas

Many thanks to Sarah at Coffee Beans and Curry Leaves for her Roasted Red Pepper Enchilada recipe. This recipe is all about the sauce, which is a combination of roasted red pepper tomato soup and diced green chilis... brilliant! The combination of fillings and additional toppings are up to you. I followed in Sarah's footsteps for one of the enchilada fillings, sauteed cabbage with cumin and salt, and then I added black beans.

Just look at it spilling out it's bean-y cabbage-y glory... yum!

Here's what I did:

Roasted Red Pepper Enchiladas
(4 enchiladas / serves 2-4)

Sauce:
2 cups roasted red pepper tomato soup
4 oz can diced green chilis

Filling:
2 cups shredded cabbage, with cumin and salt to taste
16 oz. can black beans

Topping:
1/2 cup mexican blend cheese
Sliced black olives
1 cup guacamole (2 small avocados, 1/2 tomato, 1/4 red onion, 1/8 cup cilantro, salt and lime juice to taste -- blend in food processor)

4 large tortillas

Preheat oven to 400 degrees. Heat the soup/green chilis mixture in a saucepan. Saute cabbage in a light amount of olive oil for 3-5 minutes. Stir in cumin, salt, and black beans and continue to cook for 1 minute or until the beans are heated through. Fill tortillas with the cabbage and bean mixture, roll, and place into a 9 x 9 baking dish. Pour sauce over the top and then sprinkle on the shredded cheese. Since most of the ingredients have already been heated this only needs 10 minutes in the oven just to melt the cheese. I finished the enchiladas off with some homemade guacamole and sliced black olives.

Visit Sarah's site to see her awesome step by step pictures and helpful commentary. Thanks again, Sarah, this recipe will frequenting my dinner table!